Name: Eggless Milkless Butterless Cake
Total time: 45 min
Yield: 10
Cuisine: Vegan Cake
Ingredients: flour 1 1/2 cups; sugar 1 cup; unsweetened applesauce 1 cup; canola oil 1/2 cup; baking powder 2 teaspoons; salt 1/2 teaspoon; vanilla extract 1 teaspoon

This Eggless, Milkless, Butterless Cake is a game-changer for those with dietary restrictions! Made with unsweetened applesauce and canola oil, this moist and delicious cake is surprisingly rich and flavorful.

Perfect for birthday celebrations or everyday treats, this recipe is a must-try for anyone looking for a tasty, allergy-friendly dessert option.

Ready Time

45 mins

Yields

10 servings

Ingredients

flour 1 1/2 cups
sugar 1 cup
unsweetened applesauce 1 cup
canola oil 1/2 cup
baking powder 2 teaspoons
salt 1/2 teaspoon
vanilla extract 1 teaspoon

Instructions

Preheat your oven to 350°F (180°C).

Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the applesauce, canola oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate as desired.

Notes

Don’t overmix the batter, stop mixing as soon as the wet and dry ingredients are combined. You can replace canola oil with another neutral-tasting oil, but not olive oil as it has a strong flavor.

Applesauce adds moisture and a subtle flavor, but you can also use mashed banana or yogurt as a substitute.

Make sure to adjust the baking time if you’re using darker pans, as they cook faster. If you’re not using the cakes immediately, you can wrap them tightly and freeze for up to 2 months.